2 cloves garlic, peeled
1 1/2 packed cups arugula
1/2 packed cup fresh basil leaves
1/3 cup walnuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup freshly grated Asiago cheese
1 teaspoon lemon zest
2 teaspoons lemon juice (+ plus more for seasoning)
3/4 teaspoon kosher salt
1/2 cup good quality extra virgin olive oil
1 pound dried fettuccine
1 1/2 tablespoons kosher salt for pasta cooking water
1/3 cup (3 ounces) shaves Asiago
Basil leaves, cut into thin strips
Make Pesto: Place the garlic, arugula, basil, walnuts, Parmigiano-Reggiano, Asiago, lemon zest/juice and salt in a food processor. Process until a rough paste is formed. Add the olive oil and process until the paste is smooth.
Cooking Pasta: Meanwhile, in a large stockpot of heavily salted boiling water, cook and stir pasta until tender but firm to the bite, about 10 minutes. Drain pasta well, reserving 1 cup of pasta cooking liquid. Transfer to a bowl and toss gently with the pesto. Add pasta water as needed to loosen up the pasta. Season with additional salt and lemon juice.
Serve: Spoon pasta onto a pasta plate. Garnish with shaved Asiago, basil and walnuts. Serve immediately.
Recipe created by Parties That Cook®
Serves 8 as first course